Pastéis de bacalhau (Salt cod fritters)

Makes about 18

300g dried salt cod 2 bay leaves 500-700ml milk 350g potatoes, peeled and cut into chunks 1 tbs flour, plus more for dusting 1 small onion, peeled and finely chopped 1 large egg generous handful fresh parsley leaves, chopped vegetable oil, for frying black pepper

Leave the cod to soak in cold water for 24 hours, changing the water three times. Drain and place in a pan with the bay leaves. Cover with the milk and bring to a boil. Reduce to a simmer and poach the fish for around 5 minutes. Remove the fish with a slotted spoon and set aside to cool. Add the potatoes to the milk, bring back to a simmer, and cook for 20 minutes or until tender. Remove the skin and bones from the fish, then flake finely and place in a bowl. Lift the potatoes from the milk with a slotted spoon and add to the fish. Discard the bay leaves. Mash the fish and potato with a fork. Sprinkle on the flour, add the onion, egg, parsley and some black pepper, and mix together into a thick, coarse paste. Using two tablespoons, form into egg-shaped quenelles, place on a floured plate and chill for 30 minutes. Fill a heavy-based saucepan one-third full of oil. Fry the fritters in batches for 3-4 minutes until crisp and golden.